I have made these burgers four times now for large cookouts, and they never fail to impress. I have discovered that they are not as hot as they would seem to be by looking at the recipe, so I usually split the meat after mixing and add a second habanero and a couple of jalapenos to half the mixture. This makes my friends and I that really like super-spicy foods much happier.

Reviewed On: Dec. 2, 2008

This soup was great to use up some after-thanksgiving turkey remains. I took some other reccomendations from prior reviews and added the following: 3 bay leaves to the stock while simmering the carcass, substituted skim milk for half the cream, added an extra carrot and an extra celery, substituted 1/4 cup olive oil for half the butter, and added 1/2 tsp of sage during the last 30 minutes of simmering. This recipe has to be one of the heartiest soups I've ever eaten (my wife could only finish 3/4 of a bowl), and will definitely be a post-holiday staple for my family.

Reviewed On: Dec. 2, 2008